400g of cupuaçu
Juice from 1 lime
4 tablespoons of olive oil
1 medium onion, sliced into rings
2 cloves of garlic, minced
2 tomatoes, peeled and seeded, cut into cubes
1 red pepper, sliced into strips
Salt to taste
Ground black pepper to taste
1 tablespoon of chopped fresh parsley
1 cup of yellow cornmeal
400g of cupuaçu
Juice from 1 lime
4 tablespoons of olive oil
1 medium onion, sliced into rings
2 cloves of garlic, minced
2 tomatoes, peeled and seeded, cut into cubes
1 red pepper, sliced into strips
Salt to taste
Ground black pepper to taste
1 tablespoon of chopped fresh parsley
1 cup of yellow cornmeal
Wash the cupuaçu thoroughly and soak it in lime juice for 10 minutes
Drain and pat dry
Remove the ends and cut into large chunks
In a pan, heat the olive oil, sauté the onion and garlic
Add the tomato, pepper, and cook until a sauce forms
Add the cupuaçu, season with salt and black pepper
Let it simmer until tender
Turn off the heat and mix in the parsley and yellow cornmeal
Mix well and serve immediately.
